الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
Dairy products are important in diet of human being around the world that milk based fermented foods , especially cheese , provide an adequate environment for BAs production and accumulation , the study based on Ras cheese manufacture and four treatments were conducted Ras cheese with pyocyanin three fold ( T1) , Ras cheese with diethylether extract of chlorella three fold (T2) and Ras cheese with ethanolic extract of chlorella three fold (T3) therefore , the aim of study that using of different extracts of bacteria and algae effecting on biogenic amines formation and accumulation during storage ripening period , the results showed that Its successful treatments using both ethanolic and diethylether of chlorella and pyocyanin extract on Ras cheese manufacture were desirable cheese rheological and approach in food industry as food colorant and biopreservatives agents.